Re-invent your sprout dish this Christmas

December 4th 2016
By: Melanie Hollidge
Re-invent your sprout dish this Christmas

We all know that the brassicas Brassica or Cruciferous vegetables are good for us they are also rich in vitamins such as vitamin C and folic acid, and minerals such as potassium, iron and selenium.

Some believe they may help prevent cancer. Most cruciferous vegetables contain carotenoids such as lutein, zeaxanthin and beta-carotene good for healthy eyes, they may help prevent strokes and are known as an inflammatory system regulator - so there is no excuse to not eat your greens.
But if you are struggling to reinvent your sprout dish this Christmas this might be an idea for you, burnt sprouts with pomegranate and sesame. 

What you need is:
3 tbsp of rapeseed
400g of Brussel sprouts cut in half
25g or cold butter chopped up
1 tbsp sesame seeds
100g pomegranate seeds and a good drizzle of pomegranate molasses
What you need to do is:

Heat the oil in a large frying pan over a medium heat. Put the sprouts in the pan, cut-side down, and leave them to sizzle away happily for 10 mins without disturbing them. Then halfway through cooking, scatter them with the bits of butter and leave it to sizzle and brown – the sprouts need to be really crispy and dark brown. If they are just lightly brown, carry on cooking for another 5-10 mins. When they are done scatter over the sesame seeds and stir-fry everything until the seeds are toasted. Take the pan off the heat and mix through the pomegranate seeds, season and drizzle with pomegranate molasses just before serving.